Total 29,626 F&B / Tourism / Hospitality job vacancies

JOB DESCRIPTIONS:

· Demonstrate ability to communicates, present and influence credibly and effectively at all levels of the organisation.

· Coordinating all sales activities in order a healthy and profitable relation with clients and associates

· Managing organisational sales by developing a business plan that cover sales, revenue and expenses control.

· Researching and identifying sales opportunities, generating leads and targeting potential clients through various communication

· Developing and improving relationships with key accounts to maintain a high level of service and client loyalty.

· Designing and implanting a strategic sales plan that expands company’s customer base and ensure its strong presence.

· Keeping good relationship with other sales related department in order to create a more thorough and effective campaign, events and strategy, for professional execution of all commitments.

· Strong in product knowledge, with ability to identify market trends while being fully aware of new products and competition status.

· Participate actively in all training, trade shows and sales meeting.

· Comply with company’s sop, procedures and policies.

· Delivering of sales pitches and presentations to client and highlighting the benefits of product and services

· Fully utilizing cater master system that is made compulsory to monitor client communication, maintain necessary data and records for future reference

· Plan to ensure achievement of divisional and personal target, aligning with company sales policies and strategies.

· Present sales report and communicate realistic forecast to superior.

· Understanding client needs and assisting in selecting appropriate product service that suits the desired specifications.

· The monthly sales target of 20 to 25 confirmed and closed sales during wedding shows, expos road shows including clubs and hotels.

· The 1% commission basis (commission will only be paid upon receiving payment of the events)

· The monthly sales achieved will be excluding GST and service charge.

· Overall, in-charge of level 3 restaurant outlet, assist during lunch and dinner peak hours.

REQUIREMENTS:

· At least diploma in relevant field

· Preferably 5 years of sales manager experience in a F&B retail, wholesale, consumer goods.

· Demonstrable knowledge in sales.

· Attention to detail and ability to work independently.

· Have a strong sense of responsibility and ability to manage internal and external confidential information with utmost discretion.

· Highly organised and meticulous and able to follow through on tasks from start to completion.

. At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Job Descriptions

• Expertly preparing a diverse range of dishes in a non-halal kitchen.
• Efficiently managing food costing and inventory to optimize operational efficiency.
• Upholding rigorous standards for food storage, rotation, quality, and presentation.
• Ensuring strict compliance with relevant health codes and regulations to guarantee a safe and hygienic kitchen environment.
• Dedication to achieving and maintaining the highest standards of food quality and taste.
• Receiving daily order numbers from supervisors and executing precise cooking based on given instructions.
• Maintaining an organized inventory register and implementing measures to minimize wastage.
• Adhering to agreed-upon menus with creativity and precision.
• Commitment to safety, health, environment, and quality systems in all aspects of kitchen operations.
• Meticulously arranging utensils, cooking instruments, dishes, and cutting boards in designated areas for optimal kitchen organization.
• Responsibly handling garbage removal and ensuring timely replacement of garbage bags.
• Conducting regular mopping and sweeping of kitchen areas to uphold cleanliness standards.
• Storing ingredients and food items in accordance with established food safety standards.
• Undertaking housekeeping duties to maintain a clean and organized workspace.
• Willingness to perform other ad-hoc duties as required from time to time.

Job Requirements

• 3 years of work experience in kitchen settings
• A food handler’s license
• Able to work in Benoi Road area
• Ability to safely use kitchen equipment and appliances
• Sound knowledge of food safety standards and procedures
• Strong communication skills
• Must be presentable, hardworking and willing to learn

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

. At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Sourcing / Procurement Executive (Food Science)

Working hours: 9am to 530pm (Mon – Fri)

Bus pickup from Boon Lay MRT

Roles & Responsibilities

Responsible for the administrative support of Sourcing Department, including coordination of regulatory documentation requests, preparing purchasing documents and coordination and input of assigned purchasing database.

Job Scope:

• Coordinate regulatory documentation and sample requests - process and tract requests, expedite documents and samples, ensure all requests are fulfilled.
• Prepare assigned administrative duties such as raising QAFs, Sample POs and etc.
• Update assigned purchasing databases such as ICC new codes.
• Coordinate Sample POs - expedite and ensure prompt deliveries of items.
• Assist in maintaining information to the Global Purchasing Database.
• Assist buyers in projects coordination.
• Assist in office administrative duties such as distribution of incoming mails and parcels.

If you are interested in any of the positions, do kindly drop your most updated resume to [email protected]

Jacqueline Jessica Fong Hsin Ting

Recruit Express Pte Ltd (Healthcare & Lifescience)

Company EA License No: 99C4599

Personal EA License No: R21103226

Job Description

• To be responsible for the orderliness, cleanliness and general appearance of the hotel rooms.
• To be responsible for the training and supervision of room attendant.
• To co-ordinate and supervisor the daily work of Room Attendants.
• To monitor the daily performance to ensure high quality of work is delivered and in accordance with the established procedures.

Requirements

• Able to work rotational shift
• Prior experience in similar capacity
• Team Player
• Attention to detail

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Accountant (Group Consolidation) to be part of their Finance team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities:

• Consolidate Group's accounts quarterly and produce financial reports.
• Ensure subsidiaries' compliance with accounting standards.
• Maintain and improve consolidation software and systems.
• Undertake ad-hoc projects for the Group.
• Assist in closing group quarterly accounts.

Requirements:

• Degree in related field
• Minimum of 4 years' relevant experience in consolidation
• Experience in hospitality industry or luxury brand

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

Description

On 10 October 2010, we founded VEGANBURG, the world's first 100% plant-based burger joint. Through globally-infused recipes and the love for Mother Earth, we sowed the seeds of a plant-based revolution that sprouted into a worldwide change.

A burger at a time, we're building a generation of Planet Warriors on every continent—a force for good coming together to champion inclusivity, diversity and sustainability.

Made with 100% plant-based love, every burger is a perfect combination of fibre-fueled bun, farm fresh greens, plant protein and gourmet sauce. Every bite is bursting with wholesome and natural bold flavors, and every meal is a step towards a sustainable future.

We are looking for a motivated shift leader to oversee daily FOH or BOH operations during designated shifts for 44 hours per week.

We provide excellent development opportunities!

Responsibilities:

• Assist Restaurant Manager to lead the restaurant team during assigned shifts, ensuring optimal performance.
• Coordinate with FOH / BOH staff to maintain high standards of service and food quality.
• Oversee opening and closing procedures, ensuring a smooth transition between shifts.
• Provide guidance and training to team members to enhance their skills and customer service.
• Handle customer inquiries, feedback, and concerns in a professional and timely manner.
• Manage inventory levels, place orders, and monitor costs to meet budgetary targets.
• Uphold health and safety regulations and ensure a clean and organized restaurant environment.

Requirements:
• Experience in FOH or BOH duties
• Previous experience as a Shift Leader or in a similar role will be an advantage
• Proficiency in Point of sale (POS) software and inventory software
• Good organisation skills
• Team player

Primary Responsibilities

• Supervise and train the team members in accordance with the service standards, ensure suggestive selling techniques are performed by all team members
• Assist in the development of the wine list; demonstrate the ability to pair and suggest wine to guests and assist with decanting wine
• Operate and compute the cash register, record all transactions on a daily basis
• Provide excellent guest engagement while serving food and beverages to the guests

Requirements

• Certificate in Food & Beverage/Hospitality Management or its equivalent
• Min 2 years of experience at the supervisory level in a fine dining (Spanish) environment
• Good interpersonal and communication skills with a cheerful personality
• 5 working days per week with the ability to work on weekends/public holidays and rotating shifts

Job Description & Requirements:

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standard.
• Ensure kitchen housekeeping is carry on as scheduled.
• Always ensure kitchen team members are following kitchen SOP manual.
• Understand and support hall operation.

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

· To work with Production Team to fulfill orders as per business requirements in a timely and professional manner.

· To work with Pastry Chef/Operations Manager to prepare menu presentations, involved in development of new products when necessary.

· Ensuring that proper mise en place are maintained for the kitchen.

· Ensure that all kitchen equipment in your kitchen are cleaned and sanitized, organized and maintained as per standards.

· Ensure proper stock rotations in all areas of the kitchen and minimize wastage.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

F&B Supervisor

Working days: 5.5 days

Working hour: 55 hours per week
Salary : $2900 - $3300

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job Scope:

• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position.
• Progressively master the skills to restaurant operations.
• Provide support as needed in various department
• Perform ad-hoc duties as assigned by superior.

Requirement:

• Training provided

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Location: Island wide

Working Day: 5 Days

Working Hours: 10am to 7pm

Salary: $2500 Basic + Allowance + Commission

Responsibilities:

• Engage in field-based sales initiatives to generate fresh business prospects.
• Foster enduring connections with clientele to fortify customer relationships.
• Surpass predetermined sales objectives established by the organization.
• Identify and actively pursue novel business prospects within the market.
• Deliver superior customer service and impart comprehensive product knowledge to clients.
• Compile and submit requisite sales reports.

Requirements:

• Proven experience in outdoor food service sales.
• Strong communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Results-oriented with a track record of meeting and exceeding targets.

Benefits:

• Exciting and challenging work environment.
• Opportunities for career growth and development.
• Attractive commission structure to boost earnings.
• Training and support to enhance your sales skills.

For interested applicants, please email your UPDATED CV in Microsoft Word format to [email protected].

We regret that only shortlisted candidates will be notified.

Careerstar International Pte Ltd

EA License No: 03C3254

EA Personnel No: R23115696

EA Personnel Name: Chin Lee Wei

IMTF Group, established since 1987 in Switzerland, is a global leader in software and IT services for banks and financial institutions, offering a comprehensive portfolio of solutions for Onboarding & Client Lifecycle Management, KYC, Secure Document Management, Anti-Financial Crime, AML Compliance and Information Protection. Our emphasis is on the automation of administrative processes and the management of corporate information and knowledge.

To strengthen our team based in Singapore, we are looking for a:

Java Backend / Full Stack Developer (m/f)

Your tasks & responsibilities:

· As a member of our Custom Development team, participate to the implementation of client-specific functionalities in large-scale projects

· Extend the capabilities offered by our RegTech platform solutions according to customer needs and develop APIs to make them interact with third-party software

· Design, develop and test features from business requirements to the implementation and maintenance in production

· Work across the entire system architecture, from backend to front end, to design, develop, and support high quality and scalable products

· Work with modern technologies such as Neo4j, MariaDB, Solr, Kafka

· Collaborate closely with our Devops team to build a cloud capable software

Your profile:

· University Degree in Computer Science or Software Engineering or equivalent

· 3+ years hands-on software development experience with various Java libraries

· Strong Java skills in core libraries and common design patterns of Enterprise Solutions

· Thorough understanding of React JS and its core principles (For FE / FS)

· Familiar with dependency injection frameworks like CDI, Spring, Guice or others

· Experienced in implementing REST APIs and messaging systems (Apache Kafka)

· Fluent with the following tools: Git, Maven, Jenkins, Linux scripting, IntelliJ IDE

· Knowledge of OSGi would be a plus

· Great at solving problems, debugging, troubleshooting, designing and implementing solutions to complex technical issues

· You thrive on collaboration, working side by side with people of all backgrounds and disciplines, and you have very strong verbal and written communication skills

Our Offer:

· Challenging but exciting environment and responsibilities

· Clear path and support for growth and learning

· Very autonomous and client focused function

· International and multi-cultural team

• Supervise kitchen staff and coordinate daily activities
• Assist head chef in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Assist in scheduling staff and managing kitchen operations
• Collaborate with head chef to develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Assist in maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 4 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please include the info as follow in your updated resume.

• Reason for leaving (all past & present employment)
• Last drawn salary
• Expected salary
• Availability/notice period
• A recent photo

We regret that only short listed candidates will be notified.

EA License : 17C8871

Working Location: Novena / Little India

Working Days: 6 days

Job Summary:

To be responsible for the overall patient meal service and maintain good relationship with the patient

Key Responsibilities:

· To be responsible for the meal service for the patients including meal order taking, meal service and tray clearance

· To liaise with various departments such as dietetics and kitchen to ensure accurate patient meal service

· To follow the procedures related to control room pertaining to meal service

· To provide excellent customer service to the patients in the wards.

· To ensure a good relation with the patients and make sure their concerns are taken care of.

· To attend to all patients complaints and feedbacks within a short period of time.

· To carry out all other administrative and operational related duties assignment assigned by superior and the Management

Key Requirements:

• At least 1 year of relevant working experience preferably in customer service/service industry.
• Able to work independently and enjoy working closely with all levels of staff to achieve positive outcomes.
• Service oriented and customer focused.
• Sharp, analytical and self-motivated.
• Good communication and interpersonal skills.
• Able to work independently as well as in a team with minimal supervision.

Working Location: Little India

Working Hours: 5:30am-1:30pm / 1pm-9pm

Working Days: 6 days

Job Summary:

Responsible for all administration and coordination of activities in the contract within all departments as well as to ensure smooth operations required in the front line operations in food service.

Key Responsibilities:

· Coordinate with the Contracts Manager and Unit Manager on back of house activities including daily purchase requirements, request for repair and maintenance.

· Responsible for incoming faxes, department keys, petty cash and notices on bulletin board.

· Update record and maintain proper filing systems.

· Liaise with Sodexo HQ concerning HR matters, finance and other administrative requirements.

· Assist in weekly and monthly submission of administration requirements to Sodexo HQ.

· Conduct and coordinate month-end inventory procedures.

· Attend weekly service meetings to improve and enhance service level.

· Handle customer feedbacks duly and ensure all actions taken are reported to the Contracts Manager or Unit Manager.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Responsible in checking on grooming standards of all staff and ensure the maintenance of neat and professional appearance at all times.

· Perform any other duties as and when assigned by Contracts Manager / Unit Manager.

Key Requirements:

· Minimum ‘N’ or ‘O’ level certificates.

· Possess at least 2-3 years’ experience in similar capacity.

· Proficient in Microsoft Words, Excel and PowerPoint.

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

> Ensuring for daily cleanliness of washing area and whole premises

> Ensuring for preparation of produciton required on daily basic

> Assisting in daily preparation and production of products according to Company’s standards in presentation and quality

> Ensure that all raw & finished goods adhere to quality, hygiene and food safety.

> Maintain and enforce cleanliness standards and complain to Food Safety Program and

SFA regulations.

> Able to communicate and work well with team members

> Monitor inventory and ensure available stocks.

> Minimise wastage and spoilage of ingredients and other food items.

> Assisting to Chef with operational needs and organise production in daily basic.

> Excellent organisational skills, team player and able to work on weekends and public

holidays.

> Conduct ad hoc duties as required.